Vegan Blinis

Never heard of blinis? They're a Russian classic, similar to pancakes or crepes! Add any toppings your heart desires! They are the perfect party food or prepare a batch to keep in the fridge for the week for when those munchies hit.

Serves 30

Ingredients

All Purpose Flour, 150 g

Buckwheat Flour, 30 g

Salt, 1/2 tsp

Baking Powder, 1 tsp

Soy Milk, 180 ml (or your choice of plant-based milk)

Soy Cream, 80 ml

Apple Cider Vinegar, 1 tbsp

Method

In a big bowl, mix all dry ingredients. In a smaller bowl, whisk all wet ingredients.

Add the wet mixture to the dry mixture and stir well. (Stirring a bit more incorporates some air in the batter)

Set the mixture aside for 30 minutes, uncovered.

Using a hot non-stick pan or a greased pan, add 1 tablespoon of batter. This makes 1 blini. Cook a few blinis at a time and make sure to not overcrowd the pan.

Wait for bubbles to appear on the middle and the edges of the blini. Once bubbles appear, flip them over to cook the other side for about 20 seconds on medium heat.

Repeat until you have finished cooking all the batter.

Notes

We suggest that you put the cooked blinis in a bowl covered with a tea towel. This way, the blinis stay warm while you cook. These are best eaten immediately but you can store them in the fridge for a couple of days.

For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls for Vegan Souls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!

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